Moroccan Lamb and Vegetable Tagine

  • Prep 180 MINS
  • Cook 180 MINS
  • Serves 6-8

Moroccan Lamb and Vegetable Tagine

Immerse yourself in the flavours of North Africa with Moroccan Lamb and Vegetable Tagine, a dish that seamlessly combines succulent lamb with a medley of vegetables, simmered in a fragrantly spiced sauce.

This tagine recipe is a celebration of traditional Moroccan cuisine, offering a symphony of flavours that transport you to the vibrant streets of Marrakech.

Add lots of vegetables to make this tagine a really simple hearty supper.

To find out more about Mazola Corn Oil please visit our Product page.

  • Prep 180 MINS
  • Cook 180 MINS
  • Serves 6-8

Best made with
Corn Oil

Ingredients

4 tbsp Mazola Corn Oil
2 red onions, sliced
3 garlic cloves, chopped
1 tbsp ground ginger
1 tbsp ground cumin
1 tbsp ground paprika
1 tbsp ground turmeric
1.5 kg diced lamb
Salt and pepper
1 × 400g can of chopped tomatoes
6 dried apricots, roughly chopped
500 ml of beef stock
1 × 400g can of chickpeas, drained
1 yellow pepper, diced
1 aubergine, diced
8 mushrooms, quartered
1/2 a pomegranate (seeds removed for serving)
30g bunch of fresh coriander
Bowl of fluffy couscous to serve

Moroccan Lamb and Vegetable Tagine

Immerse yourself in the flavours of North Africa with Moroccan Lamb and Vegetable Tagine, a dish that seamlessly combines succulent lamb with a medley of vegetables, simmered in a fragrantly spiced sauce.

This tagine recipe is a celebration of traditional Moroccan cuisine, offering a symphony of flavours that transport you to the vibrant streets of Marrakech.

Add lots of vegetables to make this tagine a really simple hearty supper.

To find out more about Mazola Corn Oil please visit our Product page.

Step 1

In a large pan, heat the Mazola Corn Oil and add the sliced onions. Fry for 4-5 minutes until they start to colour. Adding the garlic and all the ground spices fry for 2 minutes, stirring as you go.

Step 2

Season the lamb and add to the pot – cook for 5 minutes.

Step 3

Add the chopped tomatoes, apricots, beef stock, chickpeas and vegetables. Give the mixture a good stir and leave to simmer for 3 hours, stirring every now and again and checking it hasn’t stuck to the bottom.

Step 4

The sauce should be rich and the lamb juicy and tender. Taste the sauce and add more salt and pepper if needed. Serve with a sprinkling of coriander and pomegranate seeds, and a serving of hot fluffy couscous.

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